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–+ servings

Banana Sponge Cake

The most soft and spongy banana sponge cake with a delicious dark chocolate buttercream. This simple banana cake is so easy to make and taste absolutely delicious!
5 fra 1 stemme
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Prep Time 30 minutes
Cook Time 30 minutes
Course Dessert
Cuisine American
Servings 9 servings
Calories 336 kcal

Ingredients
 
 

BANANA CAKE LAYERS

  • 180 g very ripe bananas
  • 175 g all-purpose flour
  • ½ teaspoon baking powder
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 75 g full-fat milk
  • ½ teaspoon vanilla extract
  • 60 g butter room temperature
  • 125 g granulated sugar
  • 2 eggs

CHOCOLATE BUTTERCREAM

  • 50 g semi-sweet dark chocolate
  • 40 g heavy cream
  • 50 g butter room temperature
  • 90 g powdered sugar
  • ½ teaspoon vanilla extract

Instructions
 

BANANA SPONGE CAKE LAYERS

  • Preheat the oven at 170ºC conventional oven and prepare a 20x20 cm baking pan with parchment paper.
  • Stir all-purpose flour, baking soda, baking powder and salt together in a bowl.
    175 g all-purpose flour, ½ teaspoon baking powder, ¾ teaspoon baking soda, ½ teaspoon salt
  • Mash the bananas and set it aside. Mix together milk and vanilla extract and set it aside.
    180 g very ripe bananas, 75 g full-fat milk, ½ teaspoon vanilla extract
  • Add the butter and granulated sugar in a bowl and whisk it together with a strand mixer or with an electric hand-mixer. Whisk on high speed, for 2-3 minute so it becomes light and airy
    125 g granulated sugar, 60 g butter
  • At low speed, add the eggs one at a time until they are incorporated into the batter.
    2 eggs
  • Continue on a low speed, and add ⅓ of the flour mixture and mix it in. Then add the mashed banana and mix it in. Add another ⅓ of the flour mixture and mix it in. Add the milk/vanilla and mix it in. Finally add the last ⅓ of the flour mixture and mix until just combined. Be careful to not over mix.
  • Use a spatula, and give the batter a final mix, making sure everything has been combined.
  • Add the cake batter into the prepared baking tin and bake them for 28-30 minutes or until a cake tester comes out clean.
  • Let the cake cool on a cooling rack. After 5-10 minutes, gently remove the cake from the cake tins and let it cool down completely.

CHOCOLATE BUTTERCREAM

  • Melt the dark chocolate and heavy cream together over a bain-marie or in the microwave. Let it cool down to room temperature (it’s important that it’s not too hot).
    50 g semi-sweet dark chocolate, 40 g heavy cream
  • Sift the powdered sugar.
    90 g powdered sugar
  • Start by creaming the butter, with hand mixer or in your stand mixer, for 4 minutes on medium/high speed.
    50 g butter, ½ teaspoon vanilla extract
  • Scrape down the sides of the bowl and add the vanilla extract and the sifted powdered sugar and mix it together with the butter on low speed. Then, scrape down the sides of the bowl, and mix for 2 minutes on low/medium speed.
  • Finally add the room temperature melted dark chocolate and mix it in until incorporated. Scrape down the sides of the bowl and give it another mix to make sure it’s fully incorporated.
  • Tip: If the buttercream feels too soft, place in the fridge for 5-10 minutes. Then give it a good mix again before adding it on the cake.
  • Add the chocolate buttercream on top the banana sponge cake and with an offset spatula, even it out.

Nutrition

Calories: 336kcalCarbohydrates: 47gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 69mgSodium: 319mgPotassium: 158mgFiber: 1gSugar: 29gVitamin A: 453IUVitamin C: 2mgCalcium: 29mgIron: 1mg
Keyword banana, banana cake, chocolate buttercream, layer cake
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